有关春节习俗的英文素材 美味饺子怎么做（英文版）

　　Recipe for Chinese Dumplings With Lamb and Carrot Filling

　　Serve 5-7 persons (100-150 dumplings)

　　Ingredients:

　　PART A:

　　Lamb mince: 500g;

　　Carrot: 1kg;

　　Plain flour: 1kg

　　PART B:

　　spring onion:  half bunch

　　ginger:  50g

　　PART C:

　　3 tbs of five spice powder

　　3 tbs of chinese pepper powder

　　3 tbs of ginger ground

　　3 tbs of salt

　　4 tbs of sugar

　　3 tbs of ingredient wine

　　3 tbs of soy source

　　2 tbs of dark soy source

　　5 tbs of chinese pepper oil (see Appendix I How to make Chinese pepper oil)

　　2 tbs of sesame oil

　　1 egg

　　PART D:

　　4 tbs of aromatic vinegar

　　1 tbs of chill oil (see Appendix II: How to make chill oil)

　　Make the filling

　　Peel the carrot and cut to pieces, then steam them for 20 mins, and then cool them.

　　Meanwhile finely mince PART B.

　　Mix PART B and PART C with lamb mince, stir it finely with same direction.

　　Finely mince the cool carroto Add the carrot mince to lamb mince (mixed with flavorings), stir it. Add extra salt if it's not salty enough

　　Prepare the dough

　　Slowly stir the flour in warm water (about 30?C), form the flour to dough. Knead the dough into a smooth ball, cover the dough and let it rest for at least 30 mins

　　Make dumpling wrappers

　　Divide the dough into small pieces; roll each piece out into a circle about 6 cm in diameter.

　　Make dumplings

　　Place a small portion (about 1tb) of filling into the middle of each wrapper. Fold the wrapper over the filling into a half moon shape and pinch the edges to seal.

　　Boiling the dumplings

　　Boil a large pot of water, add about 30-40 dumplings each time, stir them gently so they don't stick together, cover the pot until boiling again. when the water is boiling again, keep boiling for 1 mins and then add 1/2 cup of cold water. repeat three times and the dumplings are ready. Drain and move into plates.

　　Serve the dumplings

　　Mix PART D as the source. Serve the dumplings with the source.

　　Appendix I: How to make Chinese pepper oil

　　Ingredients: 3 tbs of Chinese peppers, 5 tbs of vegetable oil or sunflower oil

　　Heat the oil to half heating, put Chinese peppers into the oil, use the small flame to heat until the peppers become dark. Remove the peppers and cool the oil

　　NOTICE: Olive oil is not suitable for high temperature and long time heating. Don't pour the hot oil into lamb mince.

　　Appendix II: How to make chill oil

　　Ingredients: 3 tbs of chill ground, 10 tbs of vegetable oil or sunflower oil
　　Put the chill ground into a dry bowl, boiling the oil, and then pour the boiling oil into chill ground. Stir and cool it.

　　NOTICE: Olive oil is not suitable for high temperature heating. MUST pour the BOILING oil into chill ground. BE CAREFUL, VERY HOT. Make sure the bowl is safe under high temperature (up to 200℃). DO NOT use plastic bowl. Make sure everything is DRY.